To make matters worse, I get bored easily--I like a little variation in the things I bake. So it's a vicious cycle--I want to make and eat new combinations of flavors, but I can't come up with them. Vicious, I tell you.
My latest inspiration came in the form of some primordialancientarchaic old caramel dipping sauce lingering in the deep recesses of the fridge. What to do with this thickened and gloppy goop? I daren't actually use it as a dip--that'd be just asking for trouble. I opted for mixing it into a muffin batter, as I'm wont to do.

These turned out better than I ever could've hoped. There was just enough caramel flavor to be detectable, and the crumb was moist yet cohesive.

I got some rave reviews from a couple of handfood connoisseurs, so I think I might be on to something with this use for aged caramel dipping sauce. The only problem is that I have to wait another year or two for a tub to reach the ideal point of almost-rankness.

Preheat oven to 350F.
Lightly grease a muffin, mini-loaf, or 9x5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt. In a separate bowl, stir together the melted butter and sugar. Stir in the eggs, caramel, mashed bananas, and vanilla until well-blended. Stir this banana mixture into the flour mixture; stir just to moisten. Fold in the pecans and pour or spoon the batter into prepared pan.
Bake for 18-20 minutes for muffins, 25-30 minutes for mini-loaves, or 60-70 minutes for a large loaf, or until a toothpick inserted into center of the loaf comes out clean.

The main problem I have with those ancient jars in the back of the fridge, is they have often lost their labels!So kudos for finding one that you actually KNEW what it was and then putting it to such good use, Grace.Looks all caramelly to me, a plus in any dessert. :)

hehe...I'm just like you! I'm not a creative person =[ I shudder everytime I'm asked to do something creative- which is why I always hated music and art assignments......And, I get bored eaily too! haha..This bread sounds delicious! Such a shame caramel sauce is something that has never appeared in my house.....

You come up with the best recipes, Grace! All your cakes and breads always look so perfect. This one is another winner and I love the banana in there...it just so happens that I have a couple of bananas that are waiting for something like this! :)

thats always the problem I have when I make something out of product thats on its last leg..It comes out so good that everyone wants it again....well it looks absolutely delicious....so you might have to try it again with new caramel....maybe add a shot of bourbon to help age it!

Hmm so what you're saying is that I need to go out right now and buy some caramel and let it FERMENT before I throw it into this banana bread? Oy. I don't know if I can wait that long! It looks amazing.

well thank you darling.i love making new food recipes. mostly my cravings take over and viola i have a creation or a diaster.as far as you, you are far too hard on yourself. i think you are very creative. i mean look at all the sweet and salty recipes you've come up with? hello?i need to make banana bread--it's been months now. can you imagine deep frying it? oh man

Oh, grace - you make me laugh! Congratulations for saving the poor old caramel from complete caramel death (I think death for food is any morsel landing in the garbage rather than a tummy!). This looks delicious!